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1 cup cubed and seeded tomato

1. Preheat the oven to 200°F. Place the tortillas on a baking tray or a plate and cover them with a moist towel to warm them up without drying them out. Let them heat up gently while you make the rest of the meal.

2. Using a large skillet or wok, sauté the olive oil, garlic, onion, red and green bell peppers, mushrooms, and jalapeño, if using, over medium heat for about 5 minutes, or until the peppers are bright and soft, stirring occasionally. Add the corn, if using, cumin, chile powder, cayenne, salt, pepper, and soy sauce, and cook for 5 minutes more, or until all veggies are cooked through.

3. Remove the tortillas from the oven. Serve the sautéed vegetables, lettuce, and tomatoes in separate bowls along with the warm tortillas still under the towel, and let everyone make his or her own.

Variations

• Add 8 ounces of extra-firm tofu or tempeh, cut in strips, to the recipe after the onions in step 2. You can try roasting them for extra flavor (see page 28), in which case you can toss them in at the end or serve on the side as an optional ingredient.

• Substitute 8 ounces of seitan for the Portobello mushrooms and add to the recipe after the onions in step 2.

• If you have more time, serve the fajitas with the Taco Filling (page 228).

LIVE MACADAMIA NUT-RICOTTA VEGGIE TOWERS

You can serve this simplified version of a live lasagne as a light dinner with a side of salad greens or Rainbow Kale Salad (page 138). If you have more time, serve with Pesto (page 246). The ricotta is very versatile—it can be used as a spread on sandwiches or mixed with pasta. Also try the ricotta as a soy-free replacement to the tofu ricotta used in the Zucchini Roll-Ups (page 295).

SERVES 4

1 recipe Live Shoyu Marinade (recipe follows)

1 large zucchini, sliced thinly into rounds

1 recipe Macadamia Ricotta (recipe follows)

2 large tomatoes, cut into ½-inch slices (at least 8 slices)

(large beefsteak tomatoes work wonderfully)

Black and white sesame seeds (optional)

Diced red bell pepper (optional)

Live Shoyu Marinade

1 tablespoon Nama Shoyu

1 teaspoon agave nectar

1 tablespoon water

1 teaspoon raw apple cider vinegar

1 teaspoon freshly squeezed lemon juice

1 tablespoon minced fresh herbs

Macadamia Ricotta

2 cups macadamia nuts

1-1¼ cups water

1 tablespoon freshly squeezed lemon juice

1½ teaspoons raw apple cider vinegar

1 garlic clove

¼ cup minced fresh basil, tightly packed

3 tablespoons nutritional yeast

½ teaspoon sea salt, or to taste

1. Place all of the marinade ingredients in a shallow dish and whisk well. Add the sliced zucchini and allow to marinate while preparing the remainder of the dish.

2. Place all the Macadamia Ricotta ingredients in a food processor and process until smooth. The amount of water used will depend on the strength of the processor. You are looking for a texture that is smooth but not watery.

3. To create the towers, place a slice of tomato on each plate. Spread 1 to 2 tablespoons of the macadamia ricotta over the tomato. Top with two slices of zucchini. Follow with another slice of tomato. Top with another 1 to 2 tablespoons of the macadamia ricotta and another layer of zucchini. Garnish with a sprinkle of black and white sesame seeds and some diced red bell pepper.

Variations

• Replace the ricotta with cashew cheese (see page 291).

• Replace the zucchini with turnips or cucumbers.

• Another way you can present this dish is to reuse an 8-ounce plastic container as a mold to form individual lasagnes. For this, slice tomatoes as thinly as possible. Create a tomato layer, top with cheese, then a zucchini layer, and repeat. When ready to eat, flip the container upside down onto a plate.

PASTA FLORENTINE

Here is another “you won’t believe its vegan” experience for all of us pasta lovers. The nutritional yeast gives this creamy dish it’s nutty, cheeselike flavor. We recommend brown rice pasta, feel free to use whatever type you like. The smaller, shaped pastas (rotini, rigatoni,